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Blueberry Muffins with Sour Cream

close up shot of Blueberry Muffin with Sour Cream on a cooling rack
Incredibly moist muffins packed with sweet blueberries make these blueberry muffins with sour cream an ideal treat any time of the day.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12
Calories 262 kcal


  • 2 cups all-purpose flour, plus 1 tablespoon
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 2 eggs
  • ½ cup salted butter, melted and cooled
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup sour cream
  • 1 cup fresh blueberries, rinsed and dried
  • 2 tablespoons light brown sugar


  • Preheat the oven to 425°F. Line a 12-cup muffin pan with cupcake liners or spray with non-stick cooking spray.
  • Sift together flour, salt, and baking powder in a small bowl and set aside.
  • In a large mixing bowl, beat or whisk together eggs, melted butter, sugar, vanilla extract, buttermilk, and sour cream.
  • Dump dry ingredients into the butter/eggs/sour cream mixture and stir gently, just until combined. Do not overmix.
  • Toss 1 cup of blueberries with the remaining tablespoon of flour and fold into the muffin batter.
  • Divide batter between the 12 muffin cups in the prepared pan, filling each cup about ¾ of the way full.
  • Sprinkle brown sugar over the top of the muffins.
  • Bake for 6 to 7 minutes at 425°F and then turn the oven down to 375°F and continue baking an additional 10 to 12 minutes until a toothpick inserted in the center of the muffins comes out clean and the tops are golden brown.
  • Cool muffins in pan for 5 minutes. Remove muffins to a cooling rack to finish cooling.


  • You can use unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Don’t let them thaw; just put them directly from the freezer into your batter.
  • Do not over-stir the batter. The muffins will be too dense and tough.
  • Coating the blueberries in flour will help keep them suspended in the muffins while baking, so you will have a nice distribution throughout.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your muffins at the lower end of the recommended baking time. 
  • Do not leave the muffins to cool in the muffin tin any longer than 5 minutes. The heat from the pan will overcook them.


Calories: 262kcalCarbohydrates: 34gProtein: 4gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 59mgSodium: 203mgPotassium: 155mgFiber: 1gSugar: 17gVitamin A: 419IUVitamin C: 1mgCalcium: 74mgIron: 1mg